Cook black beans using your preferred method (I like the pressure cooker) and set aside. Canned is another option. Pour olive oil in large skillet and heat to medium high. Add diced vegetables and sauté approximately 10 minutes or until they begin to soften. Add water, spices, and cooked beans and bring to a boil. Add rice. Simmer on medium heat for 30-40 minutes or until water is absorbed. Salt and pepper to taste.

2 Responses to Zucchini & Black Bean Skillet Casserole

Thanks so much for this healthy and simple and TASTY meal! I made it last night exactly as you said, only I was out of brown rice so I subbed quinoa and it was still super tasty. I even used no salt tomatoes and added no salt and still, TASTY! My twin boys ate it up and so did I and I expect my hubby will take it for lunch today and love it too. I really appreciate one pot, tasty, vegan meals and this will be a “keeper” according to my kids. Thanks so much! I found your site today while perusing the sites listed on Top 100 Best Yoga blogs – I’m so glad I did!

What a great comment to wake up to this morning! Thank you so much for the feedback, Tricia. I bet it was wonderful with that grain substitution. It’s so good to know how the recipes work out for people who don’t live in my house. 🙂